Low-Carb Protein-Packed Chicken Pot Pie Casserole
/This recipe post is a work in progress.
All the cozy, buttery, chicken-pot-pie goodness you love, minus the carb-induced food coma. This high-protein casserole packs 29.2 grams of protein per serving to keep you full for hours, while smart pantry swaps keep the net carbs down to just 8.9 grams. It's thick, savory, and topped with a crumbly cobbler-style topping that might just make you forget regular pastry ever existed.
Click here for the Macro Breakdown by Serving table.
INGREDIENTS HIGHLIGHTS
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HOW TO MAKE
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MACRO BREAKDOWN BY SERVING
| Metric | 6 Large Servings | 8 Moderate Servings | Full Casserole Total |
|---|---|---|---|
| Calories | 693 kcal | 520 kcal | 4,158 kcal |
| Fat | 48.0 g | 36.0 g | 288.0 g |
| Protein | 38.9 g | 29.2 g | 233.5 g |
| Total Carbs | 36.8 g | 27.6 g | 221.0 g |
| Dietary Fiber | 24.9 g | 18.7 g | 149.4 g |
| Net Carbs | 11.9 g | 8.9 g | 71.6 g |
Yield: 6-8
Low-Carb Chicken Pot Pie Casserole
Prep time: 30 MinCook time: 18 MinInactive time: 15 MinTotal time: 1 H & 3 M
Ingredients
Crumbly Herb Topping
Pie Filling
Instructions
Crumbly Herb Topping (start with this)
- Mix Dry Ingredients: In a medium bowl, whisk together Scotty's Keto Biscuit Mix and 1/2 teaspoon of Italian seasoning until evenly distributed.
- Cut the Butter: Add the cold, cubed butter to the bowl. Use your fingers or a pastry cutter to rub the butter into the mix. Stop when the texture resembles coarse, pebbly crumbs with visible butter bits remaining.
- Incorporate Cream Cheese: Add the softened cream cheese. Mash with a fork or clean hands just until a uniform, soft dough forms. Do not overmix or it will become greasy.
- Chill: Wrap the dough tightly in plastic wrap. Place it in the refrigerator for 10 minutes to firm up the butter.
- (Note: You can prep this up to 3 days in advance. If stored longer, let it sit on the counter for 15 minutes before scooping so it softens slightly).
Pie Filling
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped shiitake mushrooms and cook until soft.
- Add the onion, celery, carrots, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper to the skillet. Sauté thoroughly until the vegetables are completely soft and tender.
- Sprinkle 2 tbsp of Carbquik evenly over the cooked vegetables.
- Stir in the 3 cups of cubed chicken and mix well.
- Bloom the Gelatin: In a small cup, stir the 2 teaspoons of unflavored gelatin into the 1 cup of cold heavy cream. Let it sit undisturbed for 5 minutes to bloom.
- Pour the bloomed cream mixture, chicken stock, and Dijon mustard into the skillet. Bring to a gentle simmer and let cook for 5 to 7 minutes.
- Turn off the heat. Stir in the sharp cheddar cheese until completely melted and smooth. Fold in the frozen peas.
- Preheat your oven to 400°F (205°C). Transfer the hot filling into your 10.5" x 7.5" baking dish. Let the filling sit on the counter uncovered for 15 minutes to cool down from boiling to warm. (Why: This prevents the cold topping fats from melting instantly into the gravy).
- Divide your chilled dough into 12 to 15 small, rustic clumps (roughly golf-ball-sized or slightly smaller). Arrange them in rows across the top of the warm filling. Leave tiny gaps between the dough scoops to serve as essential steam vents.
- Bake at 400°F (205°C) for 15 to 18 minutes until the crumbly cobbler-style topping is deeply golden brown.
- Remove from the oven and let the casserole rest on the counter for 10 minutes before scooping. As it cools slightly, the gelatin will activate, turning the liquid pan juices into a thick, velvety sauce that completely holds its shape.
